- 1 pound black beans (uncooked)
- 6 cups water
- 2 cups long-grain rice
- 1 tbsp olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- ½ tsp ground cumin
- ½ tsp ground oregano
- 2 bay leaf
- 4 cups black water (reserved from cooking the beans)
- salt & pepper to taste
1- Rinse beans and place in pressure cooker with 6 cups of water. Cook beans for 30 minutes till tender.
2- Cooktop method: Place beans in a large saucepan. Add water, bring to boil. Reduce the heat to low, cover, and cook beans for 60 minutes until tender. Using a colander inside a large bowl, drain beans and keep the black water.
3- Place rice in a colander and rinse throughly under cold water. Set aside to drain.
4- In a large sauce pan heat olive oil. Saute onions and garlic, until onions are translucent. Add cumin, oregano and bay leaf. Add the rice, cooked beans and mix well. Measure out 4 cups of the black water that was reserved after draining beans and add to sauce pan. Bring to a boil, then reduce to simmer, cover and cook for 20-25 minutes till all the rice is absorbed.
Remove discard bayleaf, fluff with a fork and serve hot.
salt & pepper to taste.